Structure

Bodymedium
Tanninmedium
Aciditymedium
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 2 to 10 years from vintage.
vintage2 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninMedium acidityDryMedium finish

What it pairs with

  • Braised beef cheek with polenta
    The ripasso weight matches long-braised meat while the polenta stays out of the way.
  • Sausage and lentil stew
    Fat and salt are met by the wine's medium structure rather than overwhelmed.
  • Mature Asiago
    The cheese's nuttiness picks up the dried-fruit register left by the Amarone skins.

History

Viviani's Ripasso is made by the traditional Valpolicella method of refermenting the young Valpolicella on the pomace left over from the Amarone, which is what the estate credits for the wine's echo of Amarone aromatics at a lighter weight.

Facts

Producer
Viviani · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Valpolicella Ripasso Classico Superiore DOC
Oak
Refermented on the Amarone skins, then raised in oak
Price
€18-28 at retail
Drinking window
2-10 from vintage

Frequently asked about Viviani Valpolicella Ripasso Classico Superiore

What is Valpolicella Ripasso?

Ripasso is the Valpolicella technique of refermenting the young Valpolicella on the skins left over from Amarone production. Viviani's tasting note credits that step for the wine recalling the aromatic register of the estate's Amarone with a pleasant lightness.

When should I drink Viviani Valpolicella Ripasso Classico Superiore?

Between two and ten years from the vintage. It has more weight than the straight Valpolicella but is not built for very long cellaring.

What food pairs with Viviani Valpolicella Ripasso Classico Superiore?

Braised beef cheek with polenta, sausage and lentil stew, or mature Asiago. It has enough body for slow-cooked meat without the alcohol of an Amarone.

Tags

corvina corvinone dry medium acid medium body medium tannin medium term mood rustic mood savoury occasion dinner party occasion weeknight occasion winter old world pairs with aged cheese pairs with pork pairs with red meat price trade up rondinella still red

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